Poached Pheasant with Apple and Pecan Nuts
|Pheasant breast/Supremes||24 Ounce (6 In Number, 4 Ounce / 125 Grams Each)|
|Hazelnut oil/Olive oil / walnut oil||30 Milliliter (2 Tablespoon)|
|Unsalted butter||1 Tablespoon|
|Carrots||4 Ounce, peeled and finely chopped (125 Grams)|
|Leeks||4 Ounce, finely chopped (125 Grams)|
|Onions||4 Ounce, skinned and finely chopped (125 Grams)|
|Plain flour||15 Milliliter (1 Tablespoon (Leveled))|
|Dry cider||12 Fluid Ounce (350 Milliliter)|
|Stock||1⁄2 Pint (300 Milliliter)|
|Soft brown sugar||4 Teaspoon (Leveled)|
|Orange pippin apples||3 , quartered, cored and thickly sliced (Cox's)|
|Pecan nuts/Walnuts||2 Ounce, toasted (50 Grams)|
1. In a bowl, place the pheasant breasts pour over the oil and stir well.
2. Cover and marinate in the fridge overnight.
3. In a large, shallow flameproof casserole melt 50 g (2 oz) butter and brown three pheasant breasts at a time, then remove from the pan.
4. Add the vegetables to the pan and saute for 4-€”5 minutes or until golden brown.
5. Stir in the flour, cider, stock, half the sugar and seasoning and bring to the boil, stirring.
6. Return all the pheasant breasts to the pan, cover and simmer for 30-35 minutes until tender.
7. Remove the pheasant with a slotted spoon.
8. Blend pouring the vegetables and liquid into a food processor and until smooth.
9. Strain into the rinsed-out casserole and add the pheasant.
10. Cover the casserole and simmer gently for 5-7 minutes.
11. In a pan melt 25 g (1 oz) butter and add the apple slices.
12. Stir in the nuts and remaining sugar and saute for 2-3 minutes or until the mixture caramelizes, stirring frequently.
13. Spoon over the pheasant and serve.